TWD: Rewind.....Sticky Buns and Popovers

I froze half of the brioche dough from back in May when we made the Pecan Sticky Buns. We loved this breakfast treat so much that I could hardly contain my excitement at the possibility of these flaky wonderfully gooey buns. I woke up earlier than usual to start the rising. 




I removed the dough from the freezer and performed the suggested steps.  Unfortunately, this brioche dough did not rise properly (even with additional time) or retain it's flaky texture when baked.  I take full responsibility for the fair result.  The recipe states that the dough can be kept in the freezer for up to one month.  Next time I will heed those instructions!



Hot out of the oven the buns were still pretty good.  But again did lack a good number of those flaky layers that were evident on the first go-round back in May.



We could not help ourselves but to whip up a batch of the perfect popover recipe from Baking with Julia.  Always a success and never any left...

Warmly,

Broad Brook Bakers